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The Manchester Times, December 3, 2016, Page 7 who attended Southern Regional High School, Brian Rand from Toms River HS East, Tabitha Suarez from Brick HS, and John Lambert from Toms River HS North were assembling and baking the pumpkin pies. “Last year we prepared the turkeys, which was like a kitchen assembly line; here we freelance,” joked Suarez. Geoffroy said she liked being in the pastry kitchen. “When you prepared the turkeys, each person did one thing; I like making pies, it’s more fun, it’s a different atmosphere,” she said. The food comes from the Monmouth/ Ocean County FoodBank, who partner with the school for the “Feed the Need” program, and from food drives held at the county vo-tech schools, Lesniak said. Tommy Yanisko, who runs food services at Community Medical Center in Toms River, runs a cash fundraiser and proceeds are donated to the Foodbank and used to fund “Feed the Need,” Lesniak said. Brick OCVTS Principal Lynn Sauer said that in the past, food for the program was all donated, but it was not reliable because frozen turkeys would oftentimes show up too late. “People meant well, but time didn’t allow us to prepare the meals properly and efficiently; now we tell the foodbank directly what quantities we need,” Sauer said from her school office on Monday. “The partnership has been wonderful for us.” The foodbank provides the school with
Each meal contains roast turkey (2 oz. dark meat, 4 oz. white meat) with giblet gravy, a green bean casserole, candied yams, mashed potatoes, cornbread stuffing and pumpkin pie for dessert. Toms River High School East seniors, Heat he r L ew is a nd A l l ie Don n i n i, both 17, spent the week of November 14 deboning the turkeys, and on Monday they were slicing them after their classmates had seasoned the meat with poultry seasoning, salt and pepper and roasted the parts. Seniors do all the deboning, Lesniak said, and the smaller turkeys are easier to handle than the larger birds, which have tougher joints. Victoria Bambace, 16, a junior at Brick Memorial High School, was assembling green bean casseroles with about four other students. “There are so many string beans, it’s crazy,” said Bambace as she searched for additional sheet pans. “Feed the Need is such a helpful thing for people who don’t have as much as us,” she said. That’s true, said Megan Farreau, who attends Central Regional in Berkeley and was helping to prepare the green beans. “This is really wonderful how we prepare so much food; if we didn’t do this people wouldn’t be able to have a good Thanksgiving,” she said. Chef Joe Jakosita, who teaches Intro-
–Photos by Judy Smestad-Nunn Victoria Bambace of Brick Memorial HS, left, and Megan Farreau of Central Regional HS prepare green bean casseroles. duction to Culinary Arts, said the students prepared 50 gallons of giblet gravy to top 750 pounds of white potatoes and 450 pounds of (canned) sweet potatoes. “We didn’t peel the potatoes, they’re smashed potatoes, which is more nutritious,” Jakosita said. Chef Dennis Melia was teaching his pastry students how to assemble pumpkin pies. “We have already made over 500, and we’re making another 100 tomorrow,” he said. Hannah Geoffroy, a post-grad student
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Students stacking and counting pumpkin pies. L to R: Hannah Geoffrey, Southern Regional HS post-graduate; Brian Rand of TR HS East, Tabitha Suarez of Brick HS, John Lambert of TR HS North.
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Continued From Page 1
the names of organizations and the number of meals requested, she said. For example, DCPP (formerly DYFS) requested 400 meals, Ocean County Hunger Relief would get 1,000, and the People’s’ Pantry in Toms River asked for 1,000 she said. “Feed the Need” also accommodates smaller requests for food, such as Manchester Regional Day School in Jackson, who requested 72 meals, Preferred Behavioral Health Group, who requested 30, and the Ocean County Community Church, who requested 50, Sauer said.
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